Matcha Cake

Matcha Cake with  Tartan #ChefanieSheet

Matcha Cake with Tartan #ChefanieSheet

Even if you aren't the most adventurous eater, anyone can get behind this Matcha Cake with Chefanie's signature Buttercream Frosting. With just a hint of that green tea taste, this cake packs an extra punch and is sure to wow your guests this holiday season. Oh, and the color is amazing as well!



  • 2 cups flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 2 teaspoon salt
  • 1 stick butter 
  • 1 cup sugar
  • 1 & 1/2 tablespoons matcha powder
  • 2 eggs
  • 1 cup buttermilk

Buttercream Frosting:

  • 4 cups confectioner's sugar
  • 1 teaspoon salt
  • 1/2 cup butter, softened
  • 1 tablespoon matcha powder
  • (Up to) 1/2 cup heavy cream


  • Preheat oven to 350
  • Prepare three, 4-inch cake pans by spraying with pam.
  • In a medium bowl, mix flour, baking power, baking soda, salt, and matcha powder. Set aside.
  • Using a hand-held or stand mixer, beat butter and sugar on medium until fluffy. Then beat in vanilla.
  • Beat in eggs one at a time. 
  • Gently beat in buttermilk until just combined. 
  • Slowly add flour mixture until completely smooth. 
  • Pour batter into prepared pans and bake for 30 minutes.
  • While cakes are in the oven, in a large bowl, using a handheld or stand mixer (fitted with a whisk), beat the butter on medium speed until smooth, about 2 minutes.
  • With the mixer running on low, add confections' sugar, matcha powder, and salt.
  • Increase to high speed and beat for 3 minutes.
  • Taste. Add an extra pinch of salt if needed.
  • Allow cakes to cool for 15 minutes and then remove from pans. 
  • Once the cakes have cooled, spread buttercream in between each cake layer.
  • Apply #ChefanieSheet & enjoy!

Note: This cake batter is enough for three 4-inch cake pans and serves 6.

Active Time 30 minutes. Total Time 1 hour.

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